- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1.25 lbs boneless, skinless chicken thighs (about 4-5 thighs)
- 2 Tbsp cooking oil, divided
- 1 yellow onion, diced
- 1 cup long-grain white rice (uncooked)
- 1.75 cups vegetable broth
- 1 Tbsp chopped parsley (optional, for garnish)
How to Make One-Pot Chicken and Rice
1. Season the Chicken
In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub the seasoning generously over both sides of the chicken thighs to ensure maximum flavor.
2. Brown the Chicken
Heat one tablespoon of oil in a large deep skillet over medium heat. Add the chicken and cook for 2–3 minutes per side until golden brown. The chicken doesn’t need to cook through yet. Remove and set aside.
3. Sauté the Onion
Lower the heat slightly and add the remaining oil. Add the diced onion and cook for about 5 minutes until soft and fragrant. Stir occasionally to release any browned bits from the pan this adds incredible flavor.
4. Toast the Rice
Add the uncooked rice to the skillet and stir for 1–2 minutes. Lightly toasting the rice helps enhance its nutty flavor and improves texture.
5. Add the Broth
Pour in the vegetable broth, stirring well to combine everything and scrape up any remaining flavorful bits from the bottom of the pan.
6. Simmer Everything Together
Place the chicken thighs on top of the rice. Cover the skillet and bring the liquid to a gentle boil. Reduce heat to low and let it simmer for 20 minutes without lifting the lid.
7. Rest and Serve
Turn off the heat and allow the dish to rest for 5 minutes. Remove the lid, fluff the rice with a fork, garnish with parsley if desired, and serve warm.
Tips for the Best Results
-
Don’t stir while simmering – this helps the rice cook evenly
-
Keep the lid on – steam is essential for fluffy rice
-
Use a heavy skillet – ensures even heat distribution
-
Let it rest – resting allows flavors to fully develop
Recipe Variations & Substitutions
Use Brown Rice
Brown rice works well but needs extra liquid and time. Add ½ cup more broth and simmer for an additional 15–20 minutes.
Swap Chicken Thighs for Breasts
Chicken breasts can be used, but they cook faster. Keep an eye on them to prevent dryness.
Make It Vegetarian
Replace chicken with chickpeas, tofu, or plant-based protein and use vegetable broth for a hearty vegetarian version.
Add Extra Vegetables
Peas, spinach, bell peppers, or carrots can be added during the last 10 minutes for extra color and nutrition.
Storage & Reheating
-
Refrigerator: Store leftovers in an airtight container for up to 3 days
-
Reheat: Warm in a skillet or microwave with a splash of broth to keep it moist
-
Meal prep: This dish holds up well and tastes even better the next day
Nutrition Highlights (Per Serving)
-
High in protein
-
Balanced carbs and fats
-
Comforting yet wholesome
-
Filling without being heavy
Nutrition Calories: 421 kcal | Carbohydrates: 42g | Protein: 31g | Fat: 13g | Saturated Fat: 3g Cholesterol: 78mg | Sodium: 688mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g Vitamin A: 1020 IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg
Pinterest
